Chocolate Raspberry Tart Recipe

Introduction

This Chocolate Raspberry Tart combines a rich, creamy dark chocolate filling with a crisp Oreo crust and a burst of fresh raspberry flavor. It’s a decadent yet simple dessert perfect for any special occasion or a sweet treat at home.

Ingredients

• 28 Oreos (gluten free to make this a gf dessert)
• 8 tbsp unsalted butter (melted)
• ¼ tsp kosher salt
• 8.5 oz heavy cream
• 12 oz dark chocolate (chips or chopped up bar)
• ¼ cup raspberry jam
• ¼ tsp flaky sea salt
• 3 oz raspberries (fresh or frozen)

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick cooking spray.
2. Step 2: In a food processor, blend the Oreos, melted butter, and kosher salt until you have a fine crumb.
3. Step 3: Press the Oreo crumb mixture into the bottom and up the sides of the tart pan. Use a measuring cup to press down firmly and evenly.
4. Step 4: Bake the crust for 10 minutes, then remove and let it cool on a rack.
5. Step 5: In a small sauce pot, bring the heavy cream to a simmer over low-medium heat. Be careful not to boil.
6. Step 6: Place the dark chocolate in a mixing bowl. Pour the hot cream over the chocolate and cover the bowl tightly with plastic wrap. Let it sit undisturbed for 5 minutes.
7. Step 7: Remove the plastic wrap and stir the chocolate ganache until smooth using a metal spoon.
8. Step 8: Stir in the raspberry jam until fully combined.
9. Step 9: Pour the ganache mixture into the cooled Oreo crust. Gently wiggle the tart pan back and forth to evenly spread the filling.
10. Step 10: Let the tart set by leaving it on the countertop overnight or placing it in the refrigerator for 4-5 hours.
11. Step 11: Before serving, top the tart with flaky sea salt and fresh raspberries. Enjoy chilled or at room temperature.

Tips & Variations

• For a brighter raspberry flavor, warm the raspberry jam slightly before mixing into the ganache.
• Use gluten-free Oreos to make the dessert gluten-free without sacrificing taste.
• If fresh raspberries are unavailable, frozen raspberries work well—just thaw before topping.
• For added texture, sprinkle crushed nuts on top along with the salty flakes.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for 15-20 minutes to soften the ganache slightly. Avoid leaving the tart out for extended periods to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or white chocolate instead of dark chocolate?

Yes, you can substitute milk or white chocolate, but the tart will be sweeter and less intense in flavor. Adjust the raspberry jam amount to balance the sweetness if needed.

Is it necessary to bake the Oreo crust?

Baking the crust helps it to set firmly and develop a slightly toasted flavor. While you can skip baking, the crust may be softer and less stable when sliced.

Chocolate Raspberry Tart Recipe

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★★★★★

5 from 712 reviews

This decadent Chocolate Raspberry Tart features a crisp Oreo cookie crust filled with luscious dark chocolate ganache infused with raspberry jam, topped with fresh raspberries and a sprinkle of flaky sea salt. Perfectly balanced between rich chocolate and tangy fruit, this elegant dessert is ideal for special occasions or indulgent treats.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including setting time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 28 Oreos (gluten free to make this a gf dessert)
• 8 tbsp unsalted butter, melted
• ¼ tsp kosher salt

Filling

• 8.5 oz heavy cream
• 12 oz dark chocolate (chips or chopped bar)
• ¼ cup raspberry jam

Topping

• ¼ tsp flaky sea salt
• 3 oz raspberries (fresh or frozen)

Instructions

1. Preparing the Crust: Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick cooking spray to prevent sticking.
2. Making Oreo Crumbs: In a food processor, blend the Oreos, melted butter, and kosher salt until the mixture forms fine crumbs.
3. Forming the Tart Base: Press the Oreo crumb mixture firmly into the bottom and up the sides of the tart pan, using a measuring cup to help press down for an even crust.
4. Baking the Crust: Bake the crust in the preheated oven for 10 minutes. Then, remove and allow to cool completely on a cooling rack.
5. Preparing the Ganache: In a small saucepan, bring the heavy cream to a gentle simmer over low-medium heat, ensuring it does not boil.
6. Melting Chocolate: Place the dark chocolate into a mixing bowl. Pour the hot cream over the chocolate and cover the bowl tightly with plastic wrap. Let it sit undisturbed for 5 minutes to melt the chocolate.
7. Mixing Ganache: Remove the plastic wrap and stir the chocolate and cream mixture until smooth and glossy with a metal spoon.
8. Adding Raspberry Flavor: Stir in the raspberry jam evenly into the ganache to infuse fruity flavor.
9. Filling the Tart: Pour the chocolate ganache into the cooled Oreo crust. Gently wiggle the tart pan back and forth on the countertop to smooth out the filling.
10. Setting the Tart: Allow the chocolate to set by leaving the tart at room temperature overnight or refrigerating it for 4-5 hours until firm.
11. Garnishing and Serving: Just before serving, top the tart with flaky sea salt and fresh raspberries. Serve chilled or at room temperature for best flavor.

Notes

• For a gluten free dessert, ensure Oreos used are gluten free.
• Do not boil the heavy cream when heating; simmering gently ensures a smooth ganache.
• The tart can be made a day ahead and refrigerated for convenience.
• Fresh raspberries are preferred for garnish but frozen can be used if thawed.
• Flaky sea salt adds a delightful contrast to the sweetness of the chocolate.

Keywords: Chocolate raspberry tart, Oreo crust tart, chocolate ganache tart, gluten free dessert, raspberry chocolate dessert